• Make the Preferment: In a medium bowl, mix together the flour, warm water, and yeast until a sticky dough comes together. Stir until no dry spots remain. Cover the bowl and leave it at room temperature for 1 hour. It will become smoother with a few small bubbles on the surface.
• Prepare the Dough: In a large bowl, combine the '00' flour, all-purpose flour, olive oil, salt, yeast, and the prepared preferment. Pour in the warm water and mix until the dough comes together, though some dry bits may remain. Move the dough to a lightly floured work surface and knead until it becomes soft and elastic, about 5 to 8 minutes. The dough may feel tacky initially but will smooth out. If needed, use additional flour to prevent sticking.
• First Rise: Place the dough back in the bowl, cover it, and allow it to rest for another hour at room temperature. It will become more relaxed and pliable but won’t expand much.
• Divide and Preshape: Transfer the dough to a floured surface and divide it into 8 equal parts, each weighing around 3¾ ounces. Lightly shape each into a ball, cover, and rest for 1 hour on a floured surface or parchment-lined sheet pan. This makes the dough easier to roll thinly.
• Preheat Oven: While the dough is resting, preheat the oven to 500°F with a baking stone or steel placed on the bottom rack.
• Roll and Bake the Lavash: Working with one ball at a time, roll it into a 13x9-inch oval on a lightly floured surface. As the dough thins, stretch gently by pulling one side away from you while drawing the opposite side toward you. Aim for an even thickness with edges slightly thicker than the center. Dust off any excess flour.
• Broil: Transfer the rolled dough to a peel or inverted baking sheet. Slide it onto the hot stone or steel and broil for 1 to 2 minutes until bubbly and spotted with brown. Do not flip. Remove carefully and stack on a clean towel to cover. Repeat with remaining pieces, keeping the oven on broil.

Variation

• Crisp Lavash Crackers: Roll and stretch the dough as directed, then broil each piece until golden and dry, about 2 to 3 minutes. Let the flatbreads cool uncovered on a rack to crisp further. Break into crackers when fully cooled.